SEASONALITY: In New York, winter squash varieties begin to be harvested around Halloween and can continue through December. Winter squash contains varieties such as Butternut, Acorn, Delicata, Spaghetti, Hubbarb, and Carnival.
STORAGE: Keep squash store in a dark, cool place. Winter squash varieties can be kept for over a month and up to six months if conditions are right.
PREPARATION: Rinse in cold water to remove any dirt from skin, cut open, and scoop out the seeds. Skin can be peeled before or after preparation if desired.
COOKING METHODS: Winter Squashes can be prepared by boiling, microwaving, steaming, and baking.
TIPS FOR USE: Use in pies or with maple syrup, honey, nuts, or fruit. It can be added to salads once chilled. Winter Squash makes a great side dish, or a star ingredient in soups.
Winter Squash contain considerable amounts of fiber, vitamin A, vitamin B6, and vitamin C. The amounts vary based on the variety of winter squash chosen for your recipes.
Winter Squash Soup
Makes 4 servings
Ingredients:
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 5 lbs winter squash (peeled, deseeded, and cut into 2 inch chunks)
- 1 Tbsp honey
- 5 C chicken or vegetable stock
- Salt and Pepper (to taste)
- Fresh Parsley (to garnish)
Directions:
- Melt butter and oil in a large saucepan.
- Add onions and celery, and gently cook for ~15 mins until softened
- Add the squash, honey, and stock to the saucepan
- Bring to a simmer
- Cook until the squash is fork tender.
- Remove from heat and using a hand blender, blitz until smooth. The soup can also be blending small batches using a blender. If it is too thick to properly blend add a bit more stock or water.
- Season to taste with salt and pepper.
- Reheat to a simmer before serving
- Serve w sprinkle with chopped parsley.
Recipe adapted from: https://www.errenskitchen.com/winter-squash-soup/
Nutritional Information: 346 calories, 13g Fat, 51g carbs, 6g Fiber, 16g Sugar, 507mg Sodium
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